Industrialized Juices
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. Comercialização de alimentos em cantinas no âmbito escolar
Resumo O estudo teve por objetivo avaliar a comercialização de alimentos em cantinas comerciais localizadas no âmbito escolar de diferentes redes de ensino, tipos de administração e presença ou não de profissional técnico (nutricionista). O estudo do tipo observacional foi realizado em 111 cantinas, sendo 35 estabelecimentos de ensino privado e 76 de
Braz. J. Food Technol.. Publicado em: 01/08/2019
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2. Vitamin C Determination by Ultraviolet Spectroscopy and Multiproduct Calibration
In this work the vitamin C was determined in industrialized nectar juices through ultraviolet (UV) spectroscopy and multiproduct multivariate calibration, based on partial least squares (PLS) regression. Since samples with different flavors, sugar content (light or not) were together in the model construction, it can be considered as a multiproduct and, due
J. Braz. Chem. Soc.. Publicado em: 2016-10
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3. Cytotoxic and genotoxic potential of powdered juices
Abstract Powdered juices are widely consumed by the population especially because of their convenient preparation, availability in various fruit flavors and low cost when compared to other industrialized beverages. They have complex formulation, consisting of several classes of food additives. However, there are no scientific studies on the toxicity of these
Food Sci. Technol. Publicado em: 19/01/2016
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4. DEVELOPMENT OF A METHOD FOR DETERMINATION OF ORGANIC ACIDS IN FRUIT JUICES USING CAPILLARY ZONE ELECTROPHORESIS (ECZ) / DESENVOLVIMENTO DE UM MÉTODO PARA DETERMINAÇÃO DE ÁCIDOS ORGÂNICOS EM SUCOS DE FRUTAS UTILIZANDO ELETROFORESE CAPILAR DE ZONA (ECZ)
Uma metodologia eletroforética com detecção no UV foi desenvolvida para determinação dos ácidos orgânicos contidos em sucos de frutas frescos e em sucos de frutas industrializados produzidos em Sergipe/Brasil e comercializados nos mercados e supermercados de Lagarto, Itabaiana e Aracaju. Os ácidos orgânicos: oxálico, tartárico, cítrico e o ácido
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/03/2010
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5. Inativação de Alicyclobacillus acidoterrestris por saponinas e detecção por reação em cadeia da polimerase por transcrição reversa (RT-PCR) / Inativation of Alicyclobacillus acidoterrestris by saponins and detection by reverse transcriptase polymerase chain reaction (RT-PCR)
Alicyclobacillus acidoterrestris are termoacidophilic sporeforming nonpathogenic bacteria who are commonly present in acidic fruit juices and can deteriorate them. In view of the importance of agricultural activities in the country and its derivatives, such as industrialized orange juice the interest in the development of bioanalitycal techniques that provid
Publicado em: 2009
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6. Desenvolvimento e aplicação de um novo ensaio para a determinação eletroquímica da capacidade antioxidante de compostos modelo e de matrizes complexas / Development and application of a new assay for the electrochemical determination of the antioxidant capacity of model compounds and of complex matrices
This work describes the development and practical applications of a novel and simple electrochemical methodology for the determination of the antioxidant capacity of specific model molecules and/or some complex food samples currently consumed in Brazil. Other systems having either theoretical or technological interest were also investigated. The method is ba
Publicado em: 2009
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7. Determinação eletroquímica da capacidade antioxidante de sucos de frutas industrializados usando o CRAC assay
Fruits juices are natural sources of several compounds that present antioxidant action. Together with the fruits, they contribute with almost 40% of the antioxidant capacity in a healthy diet avoiding and preventing diseases deriving from oxidative stress. The present study determined the antioxidant capacity of seven samples of industrialized fruits juices
Química Nova. Publicado em: 2008
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8. Redução de vitamina C em suco de caju (Anacardium occidentale L.) industrializado e cajuína
Vitamin C degradation was evaluated in industrialized cashew juice of high pulp content and in cajuina by the method of Tillmans during eleven days of storage after the opening of the flask. For recently opened juices, vitamin C was found in the concentration range of 112 to 170 mg for 100 g of juice. The degradation of vitamin C in industrialized cashew jui
Química Nova. Publicado em: 2007-10
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9. Fluoride concentrations in industrialized beverages consumed by children in the city of Bauru, Brazil
The increasing consumption of juices, soft drinks and teas among children has increased significantly fluoride ingestion at the age range of risk for development of dental fluorosis. Objective: The purpose of this study was to evaluate fluoride concentrations in some brands of industrialized beverages consumed by children in the city of Bauru, SP, Brazil. Ma
Journal of Applied Oral Science. Publicado em: 2007-06
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10. Sensory characterization by free choice profile and time-intensity analysis reconstituted pineapple juice (Ananas comosus L. Merril) with the addition of sugar and differents sweeteners. / Caracterização sensorial por perfil livre e analise tempo-intensidade de suco de abacaxi (Ananas comosus L. Merril) reconstitutido e adoçado com diferentes edulcorantes.
The tropiacais fruits for its caracteristicos aroma and flavor are appreciated in the entire world. It enters the fruits of bigger prominence meets the pineapple, with differentiated and potential sensorial quality of exportation in expansion. Brazil, world-wide bigger room producing, exported in 2004 an amount of juice of pineapple about 5 times bigger in c
Publicado em: 2005
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11. "Estimate of the ingestion of sulphites for students by the qualitative analysis of diet" / "Estimativa da ingestão de sulfitos por escolares pela análise qualitativa da dieta"
Os sulfitos, representados pelo SO2, fazem parte de um importante grupo de aditivos utilizados, há séculos, como conservantes em frutas secas, sucos de frutas, vinhos. No Brasil não existem dados sobre sua utilização pelas indústrias de alimentos e pesquisas sobre o seu consumo pela população. Assim, o objetivo desta pesquisa foi estimar a ingestão
Publicado em: 2004